Lipid oxidation in n − 3 fatty acid enriched Dutch style fermented sausages
Keywords: روغن کانولا; n − 3 fatty acid; Lipid oxidation; Fermented sausages; Flaxseed oil; Canola oil; Encapsulated fish oil; Encapsulated flaxseed oil; PUFA/SFA ratio; n − 6/n − 3 ratio